The Sedalia weekly bazoo. [volume] (Sedalia, Mo.) 187?-1904, 1887-05-10
FlRST-CLASS BUTTER.

Il
dace . Strictly Perfect Article.
One Of the good things about the drift,
OF dairying is tendency to discard the
holding OF butter for rise in price and
sell it fresh. A great advance would be
attained If it were possible for the maker
and the consumer to live from hand to
mouth. so to speak. Then there would
be no accumulation of butter in the
market to get strong. "off favor. and
rancid. The fancy quotations are for
butter not over ten days old; and when
one hears of eighty cents per pound"
IL means butter made and delivered
twice a week.
Every butter-maker knows that the
fancy in flavor of butter Is 3 sort of
will-o'-the-wisp. and it is doubtful IL
this exquisite favor can be depended
on over two weeks at the most; and "a
it is this fieeting flavor that brings ten
cents extra per pound. dairymen must
understand the necessity of shipping
butter as fast rs made. A fresh-made
butter. with dainty flavor. must always
be sold in preference to . butter made
three months before it is put on the mar.
ket.
The dairyman can seize upon this
very fact as trademark. No bogus
butter can be made with this defeats
aroma, and the consumer once put in
possession of this fact can always pro-
tect himself from the counterfeit butter.
The most patent damage done to the
dairy product is the fear of the con-
sumner that he will have bogus good.
thrust upon him, and he is suspicious,
and We are from this very fact eating
less butter each day. The genuine but. |
ter. unless conspicuously fine, is looked |
upon with reserve, and to-day common |
butter in the market is actually classed
with the bogus. This gives the dairy.
man who chooses the chance to make
the finest of butter and supply consum-
ers direct and allow the bogus producer
no chance to come inwith his compound.
We may also in time see the adj
vantage of sailing butter far less than
we now do. and give this delicate aroma
Of fresh-made butter q more conspicu-
Gus place. II we would churn the
cream at the point of mild acidity,
thoroughly wash out the buttermilk
With weak brine, and then salt the
butter in . brine-bath, instead OF
dry salt into the butter, the
consumer would soon learn that butter
has flavor OF its OVID. independent of
alt and buttermilk, and when these
NO are little less conspicuous the
cal luxury Of butter is discovered, and
when this occurs. it Is the flavor that
will be paid for. Butter, as simply 50
much grease. is . dear article of food, ,
'ut IS table luxury, exquisite in ,
lavor. and perfect in grain. it is worth
70 advance cost.
We are also fast finding out that but :
q needs only all the strong brine it
Till absorb while in the granular stage !
o give it keeping properties. When !
rec of buttermilk-as it may be If II '
washed out-a coating of liquid salt
bout each little globule. is all that can .
YER be done In the way of salt adding ;
0 the keeping of butter. Then this h
rine will also I'll all the minute spaces r
etween the globules. and keep out the +
ir. Such butter is perfection. and ?
ne desire for more than one-third of &
n ounce Of salt to the pound Of butter n
an acquired habit of taste-the ex. .
hange of butter-havor for the sharper u
avor of salt.-Cor. NJ r Witness. o.